2. Combine remaining ingredients, bring to a boil and add beans. Simmer the mixture, covered, over low heat for 4-10 minutes, or until beans are cooked through, but still retain some snap. Timing will depend on how thick and how fresh your beans are, so check them often. How will you know they’re done? Bite one. Add more salt if needed.

3. Put beans and pickling mixture in a smallish, non-aluminum dish, arranging them so liquid covers the beans. Cover tightly and refrigerate. These can be served as soon as they are cold, and will keep getting better in the refrigerator for up to two weeks.

This is an adaptation of an old Vermont recipe for spicy, garlic-infused pickled green beans.